Spaghetti Squash Casserole

5 from 3 ratings

from kristineskitchenblog.com

This Spaghetti Squash Casserole is so good, you'll hardly know you're eating squash, not pasta! This delicious dinner idea will have everyone going back for seconds!

Prep Time25

Cook Time55

Total Time1 20

Servings: servings

Calories: 271kcal

Ingredients

1 medium spaghetti squash
1 tablespoon olive oil
salt and pepper
1 pound ground beef
1 cup finely chopped yellow onion
1 bell pepper any color, chopped
3 cloves garlic minced
25 ounce jar marinara sauce*
1 teaspoon Italian seasoning
⅓ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
chopped fresh parsley or basil optional, for serving

Instructions

Cook the Spaghetti Squash

Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.
Slice a small amount off of the base and stem ends of the spaghetti squash. Then stand the squash up on one of the flat ends and carefully use a sharp knife to cut the squash in half lengthwise (from the stem end to the base). Be sure to keep your hand that is not holding the knife above the knife for safety. Scoop out the seeds (discard or set aside for roasting).
Drizzle the olive oil over the inside of the squash and rub over the squash to distribute. Sprinkle with salt and pepper. Place the squash halves cut side down on the prepared baking sheet.
Roast squash in the preheated oven for 30-40 minutes, until just tender when pierced with a fork or knife. Try not to overcook the squash, as it is better to have the strands al dente than mushy.
Let the squash cool until it is cool enough to handle. Then use a fork to separate the squash into strands. Reduce the oven temperature to 375° F.

Make the Casserole

While the squash cooks, you can begin preparing the casserole. Heat a large skillet over medium-high heat on the stove. Add the ground beef to the hot pan and cook, crumbling with a spoon, until just browned (the meat will continue to cook when you add the onion and bell pepper to the pan). Drain off any excess grease.
Add the onion and bell pepper to the pan and cook a for about 3 minutes, until softened, stirring often. Stir in ½ teaspoon salt, ⅛ teaspoon black pepper and the minced garlic and cook for 30 seconds, stirring.
Stir in the marinara sauce and Italian seasoning. Reduce the heat to a low simmer and cook for 5 minutes, stirring occasionally.
Remove the pan from the heat. Stir in the spaghetti squash strands, followed by the grated Parmesan cheese.
Lightly grease a 9x13-inch baking dish with cooking spray. Transfer the contents of the skillet to the baking dish.
Bake at 375° F for 10 minutes, then sprinkle with the mozzarella cheese and bake for 10-15 more minutes, until casserole is hot and bubbly on the sides and cheese is lightly browned. Serve garnished with chopped fresh parsley or basil, if desired.

Notes

You may substitute ground turkey for the ground beef.
3 cups of homemade marinara sauce may be substituted for the 25 ounce jar of sauce.

Nutrition

Nutrition information is only an estimate.